Baked Mexican Street Corn Dip (w/ Canned Corn and No Mayo)
Mexican Street Corn Dip is an addictive appetizer that’s perfect for gatherings, potlucks, or game day spreads. This easy recipe saves time by using fire-roasted canned corn as the star ingredient, combined with simple staples you likely already have on hand. The result is a creamy (but not too thick) dip that reheats beautifully and disappears fast.
A Ridiculously Good (and Easier) Mexican Street Corn Dip
We wanted a street corn dip to pair with our favorite Mexican dishes.
Like with our Spinach Artichoke Dip, our goal was a recipe that skipped the mayo and didn’t take a lot of time or effort. Using fire-roasted canned corn let us do just that. We got all the flavor of roasted corn without having to roast it ourselves.
We kept it in the fridge for a few days and used it again and again as a side to other Mexican Recipes.
I will for sure be making this again in the future.
Polly’s Text to Rachel When Testing the Recipe
“I seriously cannot stop eating this…” -Polly
Let’s Make Some Mexican Street Corn Dip!
Testing Tips
- Regular canned corn will work but you won’t get as much depth of flavor.
- Let the dip cool 10-15 before eating.
- It was a delicious addition to our Chicken Burrito Bowls!
How to Video
Mexican Street Corn Dip
Ingredients
- 8 ounces cream cheese (softened)
- 1 1/2 cups shredded Mexican cheese blend
- 1/2 cup sour cream
- 2 tablespoons fresh lime juice (about 1-2 limes)
- 1 tablespoon taco seasoning
- 2 15-ounce cans fire-roasted corn (drained)
- 1/2 cup cotija cheese (crumbled)
- 1/4 cup fresh cilantro (finely chopped)
- 1/4 cup red onion (finely diced)
- 1 teaspoon minced garlic
Instructions
- Preheat oven to 350°F. Grease an 8×8-inch baking dish with cooking spray.
- In a large bowl or stand mixer with a paddle attachment, combine cream cheese, shredded cheese, sour cream, lime juice, and taco seasoning until smooth.
- Add corn, cotija cheese, cilantro, red onion, and garlic, and stir until fully combined.
- Pour mixture into prepared baking dish and spread with a spatula until smooth.
- Bake dip for 20-23 minutes until hot and bubbly around the edges.
- Let the dip cool 10-15 before eating. Serve warm with tortilla chips.
Notes/Tips
- Reheats very well in the microwave or oven.
- If you can’t find cotija cheese, feta or queso fresco are great choices for a similar salty, crumbly texture.
- Regular canned corn will work but you won’t get as much depth of flavor.
Nutrition
This is a keeper! My whole family loved it! I will be making this on repeat!
Yes! Glad to hear it. Thanks for leaving a review Jessica!
Fantastic! I’m normally not a dip guy, but I finished a half bag of chips enjoying this one. Making it for game days for sure
Ha! Love to hear it. Thanks for leaving a review Austin.